Homemade Strawberry Shortcake Cheesecake
Creamy, juicy, and utterly comforting, this Homemade Strawberry Shortcake Cheesecake is a delightful mash-up of classic strawberry shortcake and silky cheesecake.
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Servings: 8 servings
Equipment
- 9-inch Springform Pan
- Mixing Bowl
- Spatula
- Measuring Cup
Ingredients
Ingredients
- 2 cups Fresh Strawberries, hulled and sliced
- 24 oz Cream Cheese, softened At room temperature for best results
- 1 cup Granulated Sugar
- 1 cup Heavy Cream
- 1 teaspoon Vanilla Extract
- 1 cup Graham Cracker Crumbs
- 1/4 cup Unsalted Butter, melted
- 2 tablespoons Powdered Sugar For dusting before serving
Instructions
- Preheat the oven to 325°F (160°C). Lightly grease the sides of a 9-inch springform pan.
- In a medium bowl, combine graham cracker crumbs and melted unsalted butter. Mix until the crumbs are evenly moistened.
- Press the graham cracker mixture firmly into the bottom of the springform pan to form an even crust. Bake for 8 minutes for a firmer crust, or skip baking for a softer base.
- In a large mixing bowl, beat softened cream cheese and granulated sugar together until smooth and free of lumps.
- Add heavy cream and vanilla extract to the cream cheese mixture. Beat until smooth and slightly thickened.
- Gently fold in fresh strawberries, being careful to keep them intact.
- Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula.
- Bake for 50 to 60 minutes, until the center is mostly set but still slightly jiggly.
- Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Before serving, dust the top with powdered sugar and add extra sliced strawberries and whipped cream if desired.
Notes
Store leftovers in the refrigerator for up to 4 days. Can freeze slices for up to 2 months.